Most of the ice creams I made last year are custard based ~ made with egg yolks that are slowly heated on the stove. If you are not careful, you will end up with a scrambled egg mess. This recipe is eggless and so easy to make. You will still end up with a creamy ice cream full of vanilla flavor that melts in your mouth.
5.5 ounces is perfect.
first time I have ever worked with vanilla beans.
First, I split the bean down the middle.
Don't go all the way through to the other side, like I did.
and pod into the milk mixture: half and half, whipping cream, and sugar.
Heat and stir till it reaches 170ºF.
Don't have a thermometer? Don't worry. Heat the milk until you see a bubble hit the surface, then remove. Do not boil the milk.
The next day, I remove the vanilla bean hull and pour it into my Cuisinart ice cream maker. Twenty minutes later, I have a soft serve ice cream that is fabulous. Put it in a freezer safe container in the freezer for a few hours and you get a creamy, scoopable ice cream.
What could be more perfect than vanilla bean ice cream?
Chocolate cones, of course!
Remember to enter my fantastic $60 giveaway HERE. Ends July 17, 2010.
(4x6 recipe download) (full page printable recipe)